Bagel Tuna Melts
Creamy, cheesy sheet pan bagel tuna melts baked all at once. The ultimate 15-minute Emergency Meal for busy weeknights.
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Serves: 6 Halves
Ingredients
- 2 cans tuna - drained
- ¼ cup mayonnaise
- 1 Tbsp Dijon - or yellow mustard, optional
- ½ cup shredded cheddar - or mozzarella cheese, plus more for topping
- 2 green onions - or 2 Tbsp diced red onion, optional
- Salt and pepper - to taste
- 3 bagels - sliced in half, 6 halves total
- 1 tsp –2 tsp olive oil - for brushing bagels
Optional Add-Ons:
- Tomato slices - add under tuna mix before baking
- Dried dill - or parsley - sprinkle on top before serving
- Everything bagels - for extra flavor
Instructions
- Preheat oven to 400°F (200°C) or set broiler to high.
- Brush bagel halves with olive oil and place on a baking sheet. Bake for 5 minutes until lightly crisp.
- In a bowl, mix tuna, mayonnaise, mustard, ½ cup cheese, onion, and salt and pepper until creamy.
- Spoon mixture onto each bagel half, top with extra cheese.
- Bake for 5 minutes, or broil for 3–4 minutes, until cheese is melted and bubbly.
- Serve warm with tomato slices or herbs if desired.
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Notes
- Toast bagels first to prevent sogginess.
- Mix until creamy so the filling spreads evenly.
- Use what you have - any cheese or bread works.
- Watch the broiler closely - it melts fast!
- Make it fun - let kids help with toppings.
Storage
- Refrigerate: Up to 2 days.
- Reheat: Use oven or toaster for best texture.
- Freeze: Assemble unbaked halves and freeze up to 1 month. Bake from frozen at 375°F for 10–12 minutes.
Nutrition
Calories: 310kcal | Carbohydrates: 30g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 34mg | Sodium: 538mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg
Nutrition info is auto-calculated and meant to be an approximation only.
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